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Pumpkin Chocolate Cake

This recipe translates beautifully into a gluten-free and egg-free version. The pumpkin ensures that you still get a tasty cake. We had great success making it gluten-free and egg-free by using Bob's Red Mill Gluten-free all purpose flour with 1/2 teaspoon of Xanthan gum in place of the wheat flour, and the equivalent of 2 eggs using Ener-G Egg Replacer.

Next time we make this, we'll definitely try the chocolate chip suggestion from some of the comments.